Indian Radish Relish

Combine the vinegar, sugar, salt, coriander, cumin seed, and mustard seed in a large non-reactive saucepan, and bring to a boil. Add the radishes, onion, ginger, and garlic, and return to a boil, stirring to ensure that all ingredients are heated through. Remove from the heat.

Ladle into bowls or jars and refrigerate for up to 3 weeks.

This condiment goes great in chicken salad, potato salad, yogurt, and can be used as a topping for many savory dishes.